Amount of raw vegetables and fruits needed to yield 1 c juice

Journal of the American Dietetic Association

Volumn 102, Issue 7, 2002, Pages 975-977

  Newman, Vicky ^a   Faerber, Susan ^b   Zoumas Morse, Christine ^b   Rock, Cheryl L ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA SAN DIEGO   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; FOOD COMPOSITION; FOOD INTAKE; FRUIT JUICE; HUMAN; MEDICAL LITERATURE; NUTRITION; RAW FOOD; VEGETABLE; BEVERAGE; FOOD ANALYSIS; FOOD HANDLING; FRUIT; INFORMATION PROCESSING; MEDLINE; METHODOLOGY;

BEVERAGES; DATA COLLECTION; FOOD ANALYSIS; FOOD HANDLING; FRUIT; HUMANS; MEDLINE; VEGETABLES;

EID: 0036637035     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(02)90222-1     Document Type: Article

References (24)

1. McEligot AJ, Rock CL, Shanks TG, Flatt SW, Newman V, Faerber S, Pierce JP. Comparison of serum carotenoid responses between women consuming vegetable juice and women consuming raw or cooked vegetables. Cancer Epidemiol Biomarkers Prev. 1999;8:227-231.
2. Abbey M, Noakes M, Nestel PJ. Dietary supplementation with orange and carrot juice in cigarette smokers lowers oxidation products in copper-oxidized low-density lipoproteins. J Am Diet Assoc. 1995;95:671-675.
3. Butz P, Edenharder R, Fisher H, Tauscher B. The influence of high pressure processing on antimutagenic activities of fruit and vegetable juices. Food Res Int. 1997;30:287-291.
4. Kawaii S, Tomono Y, Katase E, Ogawa K, Yano M. Antiproliferative effects of the readily extractable fractions prepared from various citrus juices on several cancer cell lines. J Agric Food Chem. 1999;47:2509-2512.
5. Spiller GA, Bruce B. Serum alpha- and beta-carotene after consumption of fresh, unpasteurized carrot juice [abstract]. Am J Clin Nutr. 1997;66:213.
6. Cao G, Sofic E, Prior RL. Antioxidant capacity of tea and common vegetables. J Agric Food Chem. 1996;44:3426-3431.
7. Wang H, Cao G, Prior RL. Total antioxidant capacity of fruits. J Agric Food Chem. 1996; 44:701-705.
8. Pool-Zobel BL, Bub A, Liegibel UM, Treptowvan LS, Rechkemmer G. Mechanisms by which vegetable consumption reduces genetic damage in humans. Cancer Epidemiol Biomarkers Prev. 1998;7:891-899.
9. Weisburger JH. Mechanisms of action of antioxidants as exemplified in vegetables, tomatoes and tea. Food Chem Toxicol. 1999;37:943-948.
10. Technomic Information Services. The 2001 Technomic Top 100. Update and Analysis of the 100 Largest U.S. Chain Restaurant Companies. Chicago, III: Technomic, Inc; 2001:59.
11. Guidelines on Diet, Nutrition, and Cancer Prevention: Reducing the Risk of Cancer with Healthy Food Choices and Physical Activity. Atlanta, Ga: American Cancer Society; 1999.
12. American Heart Association Dietary Guidelines Committee (Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ, Erdman JW Jr, Kris-Etherton P, Goldberg IJ, Kotchen TA, Lichtenstein AH, Mitch WE, Mullis R, Robinson K, Wylie-Rosett J, St Jeor S, Suttie J, Tribble DL, Bazzarre TL). American Heart Association dietary guidelines. Revision 2000: a statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation. 2000;102:2296-2311.
13. Nutrition and overweight. In: Healthy People 2010 Conference Edition. Vol. II. Washington, DC: US Dept of Health and Human Services; 2000:19-18 through 19-52.
14. World Cancer Research Fund, American Institute for Cancer Research. Food, Nutrition and the Prevention of Cancer: A Global Perspective. Washington, DC: American Institute for Cancer Research; 1997.
15. Pierce JP, Faerber S, Wright FA, Newman V, Flatt SW, Kealey S, Rock CL, Hryniuk W, Greenberg RE. Feasibility of a randomized trial of a high-vegetable diet to prevent breast cancer recurrence. Nutr Cancer. 1997;28:282-288.
16. Rock CL, Flatt SW, Wright FA, Faerber S, Newman V, Kealey S, Pierce JP. Responsiveness of carotenoids to a high vegetable diet intervention designed to prevent breast cancer recurrence. Cancer Epidemiol Biomarkers Prev. 1997;6:617-623.
17. Pool-Zobel BL, Bub A, Muller H, Wollowski I, Rechkemmer G. Consumption of vegetables reduces genetic damage in humans: first results of a human intervention trial with carotenoid-rich foods. Carcinogenesis. 1997;18:1847-1850.
18. Cao G, Booth SL, Sadowski JA, Prior RL. Increases in human plasma antioxidant capacity after consumption of controlled diets high in fruit and vegetables. Am J Clin Nutr. 1998;68:1081-1087.
19. Thompson HJ, Heimendinger J, Haegele A, Sedlacek SM, Gillette C, O'Neill C, Wolfe P, Conry C. Effect of increased vegetable and fruit consumption on markers of oxidative cellular damage. Carcinogenesis. 1999;20:2261-2266.
20. Rock CL, Moskowitz A, Huizar B, Saenz CC, Clark J, Daly TL, Chin H, Behling C, Ruffin MT IV. High vegetable and fruit diet intervention in premenopausal women with cervical neoplasia. J Am Diet Assoc. 2001;101:1167-1174.
21. Fan WY, Ogusu K, Kouda K, Nakamura H, Satoh T, Ochi H, Takeuchi H. Reduced oxidative DNA damage by vegetable juice intake: a controlled trial. J Physiol Anthropol Appl Human Sci. 2000;19:287-289.
22. US Dept of Agriculture, Agricultural Research Service. 2001. USDA Nutrient Database for Standard Reference, Release 14. Available at: http://www.nal.usda.gov/fnic/foodcomp. Accessed: October 18, 2001.
23. Schakel SF, Buzzard IM, Gebhardt SE. Procedures for estimating nutrient values for food composition databases. J Food Comp Anal. 1997;10:102-114.
24. Bognar A, Piekarski J. Guidelines for recipe information and calculation of nutrient composition of prepared foods (dishes). J Food Comp Anal. 2000;13:391-410.